Heat oil in a large saucepan and saute onion and celery until soft. Add curry powder and saute a further minute. Add carrot, courgette, brown lentils, tomatoes, tomato paste and salt. Bring mixture to the boil, then reduce heat and simmer for 5 minutes. Set aside.

To make sauce, place margarine in a bowl and heat in the microwave for 1 minute or until melted. Stir through flour, then microwave a further minute. Gradually add milk and then microwave for 8 minutes, stirring every few minutes, until mixture boils and thickens. Add cheese and salt and microwave for 1 minute.

To assemble line the base of a 20cm x 33cm ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce. Bake in a moderate oven, 180ºC, for 40 minutes. Serves 8.

Tips

Freezing this lasagne in portions once cooked means you'll always have a nutritious meal on hand when you're short on time.

This recipe can be made lactose/dairy free by substituting the milk and cheese in the sauce with soy products.

To make this dish gluten free, simply substitute the lasagne sheet with gluten free lasagne sheets, and use gluten free corn flour instead of plain flour in the sauce.

Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

Freezing this lasagne in portions once cooked means you'll always have a nutritious meal on hand when you're short on time.

This recipe can be made lactose/dairy free by substituting the milk and cheese in the sauce with soy products.

To make this dish gluten free, simply substitute the lasagne sheet with gluten free lasagne sheets, and use gluten free corn flour instead of plain flour in the sauce.

Remember to always check the label of each ingredient to ensure it is gluten free.